<<Disclaimer: Verify this information before applying it to your situation.>> I did not receive any responses to my request for gluten-free Rugelach. So, I went ahead and gave it a shot... I am SO glad I did! I'm not sure if I should post the recipe because it would be word-for- word from a wonderful Lora Brody recipe with just one adjustment: substitute the 2 cups of wheat flour with 2 cups of a GF baking blend (I used the Arrowhead Mills blend) plus one teaspoon Xanthum. This worked out to 1/2 teaspoon per cup of GF flour blend. They are delicious and even passed the "can you guess if these are GF" test. They are still very delicate - still melt in your mouth - still have a million calories - the only drawback, a slightly grainy bight Rugelach recipes are a very individual thing (like recipes for tomato sauce), but I would encourage anyone who misses their Rugelach to give this a try. GOOD LUCK!!